The Perfect Chocolate For Every Application

Just as in any other profession, it is essential for chocolatiers to not only have the right tools for the job, but the right ingredients as well. As you may well know, not all chocolate is created equal. Unfortunately, much of the chocolate available today is not of a high enough quality that a respectable chocolatier would want to use it. Even when choosing between multiple types of high-quality chocolate, certain types of chocolate are better to use for the desired and result than others. For example, you would not want to use the same chocolate in a chocolate fountain that you would use to make chocolate bark. Choosing the right type of chocolate for a given application can be quite overwhelming and confusing at times, but Royal Wholesale is here to help. Here are the chocolate products we recommend for various popular applications.

If you plan to make any of the above confections, the first thing you need to do is decide if you want to use a couverture or compound chocolate. Both types of chocolate will give you a quality finished product, but there are a few differences to not. Couverture chocolate is a higher-quality chocolate because it contains a higher percentage of cocoa butter than other chocolate products. You’ll often hear couverture chocolate referred to as “real chocolate”. Another important thing to note about couverture chocolate is that it requires tempering before use to prevent bloom from occurring. For more information on tempering, click here.

Where couverture chocolate is made up of cocoa butter and chocolate liquor, compound chocolate is comprised of cocoa powder and oil. While these ingredients make for a more inferior chocolate, they also make the chocolate a lot easier to work with as it doesn’t require tempering. For more information on couverture and compound chocolates, click here.

If you’ve decided to move forward with using a couverture chocolate, we recommend a 125 viscosity from Peter’s, Blommer or Wilbur. All are of exceptional quality and are available in milk, semisweet and white varieties.

If you’d like to avoid tempering, you’ll want to choose a compound coating chocolate for a thinner layer of chocolate or a molding chocolate for a thicker layer of chocolate.

When it comes to baked goods, it pretty much comes down to choosing between chips, chunks, or drops. There’s really no right or wrong choice here. It’s mainly about the size and consistency of the chocolate you want in your baked goods. Once you choose your chocolate shape, the next thing to decide on is the flavor. Royal Wholesale carries an array of flavors including milk, dark, white, peanut butter cinnamon and more so you’re sure to find the right product to meet your needs.